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Cook: 20 minutes


  • 500 ml cake flour
  • 125 ml castor sugar
  • 15 ml baking powder
  • 100 g butter, cut into cubes
  • 125 ml fresh mint, finely chopped
  • 1 x 170 g can granadilla pulp
  • buttermilk
  • 1 extra-large egg
  • 60 ml icing sugar
  • 15 ml lemon juice

Sift the flour, castor sugar and baking powder into a mixing bowl. Rub in the butter, then add the mint. Pour the granadilla pulp into a measuring jug and add just enough buttermilk to make up 250 ml. (± 125 – 150 ml). Beat in the egg, then add this mixture to the dry ingredients and mix until just combined.

Spoon into a muffin pan sprayed with non-stick cooking spray.
Bake at 200°C for about 20 minutes. Remove from the pan and place on a cooling rack.
For the icing, combine the icing sugar and the lemon juice to form a thick glace icing. Spoon over while the muffins are still warm or drizzle over when cool.

Photo: Melissa Ann Vermeulen


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